Jammy ricotta drops from The Sweet Side of Sourdough: 60 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More (page 62) by Caroline Schiff

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Notes about this recipe

  • dbuhler on May 15, 2025

    I used a 1/4 cup scoop to make the mounds (made 12) and a 1 TBS scoop to portion the jam. A few of my jams spilled over. I wonder if a higher temp. would work better for these since they are essentially a biscuit....35-40 was pretty long and turned some of jams into candy.

  • kbrooks on August 09, 2024

    These are really delicious and easy to make. They really spread a lot, so space at least 3" apart and make the indentations for the jam pretty deep or they'll overflow. I use cooky scoop to measure out the dough and it yields 16 drops.

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